A lone eggplant wandered its way into my kitchen, and knowing I have a busy week ahead of me, I decided to use it up as soon as possible and cook something tasty with it. I immediately grabbed my newest "go-to" cookbook, 1000 Vegan Recipes, that I reviewed last week. Although there were a few tasty eggplant recipes, I quickly settled on the eggplant fritters, especially since everything was already stocked in my kitchen.
What a quick and tasty recipe to make. And what I love about it is that I'm already thinking of a zillion variations. I made a few changes of my own, but kept pretty true to the original recipe. I think next time, I may try using zucchini instead of eggplant, and then try a potato variation. I'm also thinking these would be lovely to make ahead of time and store in the freezer, making them just perfect for a tasty appetizer for unexpected guests.
Indian Eggplant Fritters
1 small eggplant, peeled and diced (this was about 3 cups for me)
1/2 c water
1 tbsp fresh lemon juice
1 tsp chili-garlic sauce
1 tbsp minced fresh mint
1/2 c flour
1 1/2 tsp coriander
3/4 tsp cumin
1/2 tsp baking powder
1/2 tsp salt
In a large saucepan, combine the eggplant, water, and lemon juice. Cover and bring to a boil, then reduce heat to low, and cook until the eggplant is very soft, about 10 minutes. Drain the eggplant, pressing out excess liquid, and place in a small bowl. Add chili sauce and mint, and mix well.
In a separate bowl, combine flour, coriander, cumin, baking powder, and salt. Add to the eggplant mixture and toss to combine.
In a large skillet, heat a thin layer of oil over medium-high heat. Add the eggplant mixture, a tablespoon at a time, adding as many fritters as you can without crowding. Fry, turning as needed, until golden brown all over, 2-3 minutes per side.